Food Masterclass 2026: From concept to shelf—we make it happen!

Between March and September 2026, participants will work closely with experts across six modules to learn everything they need to know about food product development. The program is designed to be practical and covers all the key aspects of creating successful products—and nothing else. It not only imparts technical and business expertise but also inspires creativity. The goal is clear: take your product, your business, and your network to the next level! Join us!

In addition, all participants will receive individual counseling on SFG grants and financing to help them manufacture, market, and position their products on the international market in the best possible way. Each module focuses on a key milestone in product development and provides exactly what you need to turn your idea into a successful food product:

• Module 1 – Idea Lab: Market, Vision, and Business Model, including an Idea Check
  March 12, 2026, 9:00 AM – 5:00 PM
  Expert of the Day: Heidrun Girz (More Innovation)
  The perfect introduction to the world of the food business. Explore the trends, opportunities, and challenges of the food market and define your business idea. You will develop the fundamentals of a Business Model Canvas using a concrete case study from the food industry, identify your own business model, and explore potential distribution channels for your new product. The experienced future business designer and innovation expert will guide you through the ideation process and help you establish a sustainable positioning to lay the groundwork for the further development process.
• Bonus Material Module 1 – Idea Check: Further inspiration for your idea!
  Experts: Heidrun Girz (More Innovation), Markus Gross (sFachl), Christian Laschet (INCON Laschet), Michael Stelzl (Hygienicum), Barbara Siegmund (Sensory Laboratory, Graz University of Technology) and Barbara Pöllinger-Zierler (Food Microbiology and Hygiene, FH Joanneum)
  This module concludes with an individual idea and market review conducted by industry experts and food technologists. The one-on-one feedback provides you with additional guidance and further inspiration for your product idea.
• Module 2 – Food Technology & Prototyping at the Food Innovation Incubator
  March 26, 2026, 9:00 a.m. – 5:00 p.m.
  Experts of the day: Simon Berner (Food Product and Process Development, FH Joanneum), René Rehorska (Beverage and Fermentation Technology, FH Joanneum) & Barbara Pöllinger-Zierler (Food Microbiology and Hygiene, FH Joanneum)
  Dive into the practical world of product development! Together with experts, you will develop initial prototypes, test manufacturing processes, and create a customized specification sheet. The focus is on microbiology, shelf life, and packaging to ensure your product meets the highest standards.
• Module 3 – Quality Matters: Law, Safety, and Sensory Analysis
  May 7, 2026, 9:00 AM – 5:00 PM
  Experts of the day: Michael Stelzl (Hygienicum) & Barbara Siegmund (Sensory Analysis Laboratory, Graz University of Technology)
  This module ensures that your product meets all legal and quality requirements. Learn everything about food law, quality, and safety. Deepen your knowledge of sensory testing methods. Test taste, smell, and texture to fine-tune your product.
• Module 4 – Safety First: Compact Webinar on the HACCP Concept
  Online
  Expert: Jessica Siefert (Experts Institut)
  Ensure the quality and safety of your product! In a compact webinar, you’ll learn the basics of the HACCP concept, how to implement it for your product, and what documentation is required.
• Module 5: Market-Ready – Professional Sales Coaching and Practical Review
  June 18, 2026, 9:00 AM – 5:00 PM
  Expert of the Day: Christian Laschet (INCON Laschet)
  Make your product market-ready! Receive valuable feedback from a true industry expert on your business model and sales strategy. Discover smart sales channels, develop the right pricing, and practice negotiation strategies to win over your first business partners.
• Optional – Demo Day at Anton Paar
  June 24, 2026, 9:00 AM – 5:00 PM
  Anton Paar Graz, Laboratory
  On June 24, 2026, you’ll have the unique opportunity to analyze your product sample alongside experts using Anton Paar’s precision laboratory equipment and high-precision process measurement technology.
• Module 6 – Food Technology & Prototyping at the Food Innovation Incubator
  September 3, 2026, 9:00 AM – 5:00 PM
  Experts of the day: Simon Berner (Food Product and Process Development, FH Joanneum), René Rehorska (Beverage and Fermentation Technology, FH Joanneum) & Barbara Pöllinger-Zierler (Food Microbiology and Hygiene, FH Joanneum)
  In the final module, you’ll put the finishing touches on your project! Optimize recipes, manufacturing processes, and packaging. Together with experts, you’ll evaluate your prototypes and finalize the specifications to get your product ready for the market.
• Finale
  September 10, 2026, 4:00 PM – 6:30 PM
  FH Joanneum, Audimax
  In the grand finale of the Styrian Food Hub’s Food Masterclass, all participants will present their product innovations to the leading figures of the Styrian food industry. Provincial Councilor Willibald Ehrenhöfer will award attractive prizes for the best ideas and present all graduates with their well-deserved certificates. Finally, there will be an opportunity for networking among the select group of participants, accompanied by excellent culinary delights.